High‐pressure treatment of silver pomfret (
            <i>Pampus argenteus</i>
            ): Inactivation of
            <i>Listeria monocytogenes</i>
            , impact on amino acid profile, and changes during storage in fatty acid compositions

Ahmed, Jasim; Habeebullah, Sabeena Farvin K.; Surendraraj, A.; Thomas, Linu; Hussain, Jawad; Jacob, Harsha

doi:10.1111/jfpp.15296

Cited by 2 publications

(3 citation statements)

References 38 publications

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“…A large number of high-pressure research works on various fish and fish products have been reported (Ahmed et al, 2021;Chouhan et al, 2015). HP-treatment confirmed a significant change in the quality indices (microstructure, color, texture, and biochemical indices) of abalone muscle at pressure treatment of 500 MPa/8 min or 550 MPa/3-5 min while compared with raw abalone meat (Briones-Labarca et al, 2012).…”

mentioning

confidence: 84%

“…All samples (without pressure treatment, without inoculation, and pressure-treated) were enumerated by spread plating using appropriate dilution on the "0" day and after 30 days onto PALCAM Listeria-specific agar following the method described earlier for the HP-treated pomfret fish (Ahmed et al, 2021). In brief, fish sample (100 g) was taken in a stomacher bag, and 900-ml deionized water was added to prepare slurry.…”

Section: Microbial Enumerationmentioning

confidence: 99%

“…Total amino acid (TAA) and free amino acid (FAA) compositions of the freeze-dried hammour fillets were analyzed following the methods described earlier for HP-treated pomfret (Ahmed et al, 2021).…”

Section: Analysis Of Total Amino Acids and Free Amino Acidsmentioning

confidence: 99%

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Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets

Ahmed

Habeebullah

Thomas

et al. 2021

J. Food Process. Preserv.

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The objective of this study was to assess the quality parameters of hammour (Epinephelus coioides) fillets subjected to a high-pressure (HP) treatment at 375 MPa for 20 min followed by refrigerated storage for 30 days. The optimum pressure/time was selected based on the complete inactivation of Listeria monocytogenes. Treated samples were analyzed by amino acid profile, visual color, microstructure, and texture profile analysis. Lysine and glycine were the predominating essential and nonessential amino acids in hammour fillets. The total amino acids did not change by the HP-treatment, whereas the free amino acids decreased markedly from 4.35 to 2.43 mmol/g. The color of fillets changed significantly with the pressurization and storage in particular, a* and b* values. Hardness, compressibility, and adhesiveness increased after the HP-treatment. FTIR results indicated a shift in the amide II band after the HP-treatment and storage due to high-pressure-assisted protein denaturation. A porous structure was identified in the HP-treated microstructure of the fillet.The results indicated that HP-treatment could be successfully applied to hammour fillets for reduction of microbial growth with minor changes in quality. Industrial relevance:In recent days, the acceptability of high-pressure (HP) processing in the seafood industries is growing significantly. Hammour has a huge demand in the Middle Eastern countries for its exotic flavor and taste. An optimum pressure/time combination could maintain the desired flavor and safety of the fish fillets. Storage of highpressure-treated fillets, however, showed a decrease of the PUFA content significantly that needs to be further addressed. The obtained results could help the fish processing and service industries to boost the economy by providing pressurized hammour fillets.Novelty impact statement: High-pressure treatment retained the total amino acid contents and texture of hammour fish fillets. Retention of visual color/pigment remains the challenge of the process. | INTRODUC TI ONHammour (Epinephelus coioides), brown-spotted reef cod, is one of the most expensive seafoods in the Middle East because of its excellent nutritional profile and exotic flavor. The seafood consumption in the Middle East countries has increased steadily, and the per capita consumption is at par or above the world average of over 20 kg per capita per year (EU 2018; FAO, 2020). Because of the overfishing, poaching, and habitat destruction, the populations of the brownspotted grouper have declined significantly in recent years. Fisheries

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confidence: 84%

Section: Microbial Enumerationmentioning

confidence: 99%

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Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets

Ahmed

Habeebullah

Thomas

et al. 2021

J. Food Process. Preserv.

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Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

Ahmed

Habeebullah

Surendraraj

et al. 2022

Front. Sustain. Food Syst.

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This work describes the optimization of the pressure–time combination for the inactivation of Listeria monocytogenes in fish medium using a wide range of pressure (225–525 MPa) and holding time (5–30 min). Thereafter, the yellowfin seabream (Acanthopagrus arabicus) filets (100 g each) were subjected to high-pressure (HP) treatment at the optimum pressure/time combination, and the impact of HP on the amino acid profile, fatty acid profiles, color, and texture was assessed. Glycine, glutamic acid, and alanine were recorded as the major amino acids, which did not change significantly after pressurization. Conversely, alanine—the leading free amino acid—dropped significantly after treatment. The fatty acid analysis indicated that oleic acid and palmitic acid accounted for 29.88 and 25.59% of the total fatty acids, respectively. Pressurization did not influence the fatty acid profiles, nutritional quality indices, and hardness of yellowfin seabream fish. The color pigments of filets, measured as a* and b*, changed significantly after the treatment. Overall, this work indicates that HP treatment can be utilized to maintain the nutritional quality of seabream filets; however, further research is needed to maintain the visual color of the fish.

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High‐pressure treatment of silver pomfret ( Pampus argenteus ): Inactivation of Listeria monocytogenes , impact on amino acid profile, and changes during storage in fatty acid compositions

Cited by 2 publications

References 38 publications

Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets

Effect of high‐pressure treatment and refrigerated storage on the amino acid profile, color, and texture of hammour ( Epinephelus coioides ) fillets

Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets

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